Stir-fried beef in oyster sauce

    1 hour

    A classic Chinese dish, which is quick and easy to make and tastes fantastic. Blanched Chinese greens are topped with beef stir-fried in oyster sauce. Serve with rice.

    5 people made this

    Makes: 3 - 4 servings

    • 500g sirloin beef steak, cut across the grain into thin slices
    • 1 tablespoon oyster sauce
    • 1 pinch ground white pepper
    • 1/4 teaspoon sugar
    • 1 teaspoon rice wine
    • 1/2 teaspoon finely chopped ginger
    • 1 pinch salt
    • water as needed
    • 1 pinch salt
    • oil as needed
    • 5 stalks flowering Chinese cabbage (choy sum)
    • For the Sauce
    • 1 tablespoon oyster sauce
    • 1/8 teaspoon sugar
    • 1 teaspoon cornflour
    • 4 tablespoons cooking oil

    Prep:15min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hr 

    1. Marinate the beef in 1 tablespoon oyster sauce, 1 pinch white pepper, 1/4 teaspoon sugar, 1 teaspoon rice wine, 1/2 teaspoon finely chopped ginger and 1 pinch salt. Marinate for 30 minutes.
    2. In a large pan of boiling water, add 1 pinch salt and a few drops of oil. Add the cabbage and bring back to the boil. Drain and cool in a big bowl of cold water, drain and cut into 5cm lengths. Arrange onto a plate and set aside.
    3. Make the sauce by mixing together 1 tablespoon oyster sauce, 1/8 teaspoon sugar and 1 teaspoon cornflour.
    4. Heat 4 tablespoons oil in a wok over high heat. Stir-fry the beef for 2 minutes or until medium done. Remove and set aside. Reserve the oil in the wok.
    5. Reheat the oil in the wok and stir-fry the ginger and spring onion until aromatic. Add the sauce and bring to the boil. Return the beef into the wok and stir-fry for 3-4 minutes over high heat.
    6. Pour the beef and sauce over the cabbage and serve.


    Chinese flowering cabbage and rice wine can be purchased in Chinese/Oriental speciality shops.

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